Carrot or Courgette Cake

Carrot Courgette Cake


2 cups flour and 1 cup brown sugar

1 cup desiccated coconut

1 and a half cups grated carrot (or courgette)

1 tsp baking powder and 1 tsp each cinnamon, ground ginger, mixed spice

1 tsp baking soda

1 cup soy milk

1 tsp salt and 1 cup cooking oil

1 cup currants




* Mix the dry ingredients together (except baking soda).

* Add oil, currants, and carrot/courgette.

* Dissolve baking soda in milk and stir into mixture.

* Add a little water if necessary (usually required if you’re using wholemeal flour).

* Bake in greased tin for 45 to 55 minutes (until a knife or skewer comes out clean) at 180°C.

* Remove from oven and leave it to stand for five minutes before turning out.

* Mixture can be used in muffins or in larger cakes!

* Serve warm with soy cream or leave to cool and smother in icing.


Source: Adapted by Amanda Sorrenson